Croquembouche Wedding Cake Recipe

Instead of a classic stacked buttercream or fondant cake serve a traditional french wedding cake a croquembouche for dessert instead.

Croquembouche wedding cake recipe.

Turn heat down and stir in the sugar mixture stirring constantly until thick. Aug 1 2015 explore lindavivo s board croquembouche followed by 707 people on pinterest. In a saucepan bring the remaining milk to the boil. Lightly butter 3 large baking sheets.

Sep 12 2017 explore svetlana dannevig s board croquembouche followed by 1490 people on pinterest. In a bowl whisk the egg yolks. Invented by french pastry chef antoine careme 1783 1833 in the late 1700s the croquembouche is a tower of cream filled puff pastry balls called choux in french that are piled into a high pyramid and encircled with caramelized sugar. Posts about gourmet recipe written by scake88.

Set aside to cool. Preheat the oven to 200c gas 6 fan oven 180c. To make a spun sugar web to wrap around the croquembouche. Gourmet recipe page 2 sensational cakes.

Wedding desserts wedding cupcakes wedding cake toppers croquembouche birthday cake singapore french wedding cakes cake tower wedding cake alternatives wedding cake inspiration. See more ideas about croquembouche french wedding cakes croquembouche recipe. See more ideas about croquembouche french wedding cakes wedding cakes. Cut the looped ends of a wire whisk with wire cutters or use 2 forks held side by side and dip the ends into caramel.

Sift the flour onto a large square of greaseproof paper. Nov 30 2016 croquembouche piece montée. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. See more ideas about croquembouche french wedding cakes wedding cake alternatives.

For the creme patissiere. The soaring pastry confection known as a croquembouche or croque en bouche is a french dessert often served at weddings but you can make this stunning showstopper for any occasion a croquembouche consists of a towering cone of vanilla pastry cream and caramel dipped profiteroles held together with dripping caramel and decorated with sugared almonds. Wave the caramel back and forth over the croquembouche allowing the strands to fall in long thin threads around it.